Nutritional compositions containing structured fat globules and uses thereof

ABSTRACT

The present disclosure relates to a lipid source for nutritional compositions, comprising an enriched lipid fraction which comprises structured fat globules. The enriched lipid fraction provides fat globules having a desired size and fatty acid composition and may be stabilized by components such as phospholipids, cholesterol, milk-fat globule membrane protein and combinations thereof. Additionally, the disclosure relates to methods of supporting lipid digestion in a pediatric subject by providing a nutritional composition comprising an enriched lipid fraction having structured fat globules that are more accessible to lipases. The chemical composition, size and structure of the fat globules may improve digestion. The disclosed nutritional compositions may provide additive and or/synergistic beneficial health effects.

This application is a continuation of co-pending U.S. patent applicationSer. No. 13/833,765, filed on Mar. 15, 2013 and entitled NutritionalCompositions Containing Structured Fat Globules And Uses thereof”, whichin turn is a continuation of co-pending U.S. patent application Ser. No.13/794,151, filed on Mar. 11, 2013 and entitled “NutritionalCompositions Containing an Enriched Lipid Fraction and Uses Thereof,”each of which is incorporated herein by reference.

TECHNICAL FIELD

The present disclosure relates generally to a lipid source fornutritional compositions, comprising an enriched lipid fraction whichcomprises structured fat globules. The enriched lipid fraction providesfat globules having a desired size and fatty acid composition and may bestabilized by components such as phospholipids, cholesterol, milk-fatglobule membrane protein and combinations thereof. In an embodiment, thefat globules of the present disclosure are similar in size to naturallyoccurring milk fat globules.

Additionally, the disclosure relates to methods of supporting lipiddigestion in a pediatric subject by providing a nutritional compositioncomprising an enriched lipid fraction having structured fat globulesthat are more accessible to lipases. The chemical composition, size andstructure of the fat globules may improve digestion. The disclosednutritional compositions may provide additive and or/synergisticbeneficial health effects.

BACKGROUND ART

Lipids constitute a broad group of naturally occurring molecules thatinclude fats. In addition to fats, lipids may also include waxes,sterols, fat-soluble vitamins, monoglycerides, diglycerides,triglycerides, phospholipids, fatty acids, glycerophospholipids,sphingolipids, saccharolipids, polyketides, prenol lipids and sterollipids, for example cholesterol. Lipids are vital components of cellmembranes and have several forms and functions, are involved in manymetabolic processes and are one of the major multifunctional agentspresent in human milk. Lipids also provide a form of energy storage andact as vehicles for absorption and transport of fat-soluble vitamins.

Fats are a subgroup of lipids generally referred to as triglycerides;they are a concentrated source of energy that can provide over 30% andup to 70% or more of dietary calories. Fat facilitates the absorption offat-soluble vitamins and supplies essential fatty acids.

Milk, such as bovine milk, is a complex emulsion that contains severalclasses of components, including lipids and fats, which fulfillnutritional requirements and/or deliver special health benefits to theconsumer. The fat component of milk exists in the form of globules whichhave a diameter which ranges in size from 0.1 to 20 micrometers. Thepresence of fat globules and the size and composition of the fatglobules in milk contribute to the nutritional properties and othercharacteristics of milk.

The fat globules in milk comprise about 98% triacylglycerols (“TAGs”)and are stabilized by a cellular milk fat globule membrane (“MFGM”).Structurally, TAGs are derived from glycerol and include three fattyacid moieties. Upon digestion the fatty acids attached to the glycerolbackbone are cleaved by digestional lipases and used by the body asnutrients. Accordingly, TAGs are the major storage form of energy inanimals.

Milk may contain a variety of fatty acids, either as free fatty acids oras part of a TAG. For example milk fat may comprise saturated fattyacids, trans-fatty acids, monounsaturated fatty acids, polyunsaturatedfatty acids, odd- and branched chain fatty acids (“OBCFAs”), branchedchain fatty acids (“BCFAs”) and/or conjugated linoleic acid (“CLA”).

MFGM is the membrane surrounding the lipid droplets, which includes thefatty acids and TAGs, found in milk. MFGM consists of a complex mixtureof phospholipids, proteins, glycoproteins, triglycerides, cholesterol,enzymes and other minor components. The chemical composition of MFGM isclose to that of a cell membrane, typically having a bilayer composed offatty acids and/or phospholipids. In bovine milk, the MFGM accounts for2-6% of the mass of the milk fat globules.

One important property of milk fat globules is their size, both in termsof the average size of the total fat globules found in milk and therange or distribution of the fat globule sizes found in milk. Innaturally occurring milk fat globules, the size of the globule can causevariations in the actual fatty acid composition of the triacyglcerols ofthe globule. For example, smaller milk fat globules contain moreC_(18:0) and more C_(18:1) fatty acids than do larger milk fat globules.

Particularly with respect to human milk, the size of the fat globulesvary with time postpartum, and are generally in the range of about 2.5μm to about 5.0 μm, volume-surface average diameter, or from about 3.0μm to about 6.0 μm, volumic average diameter. The specific surface areaof human milk is, generally speaking, between about 1.0 m²/g and about2.0 m²/g, and the mean free distance between fat globules in the humanmilk emulsion is understood to be between about 15⁵ μm and about 19⁵ μm.In the case of human milk, participation of milk proteins in the MFGM isminimal, with most milk proteins existing free in the emulsion, ratherthan forming an element of the MFGM.

During breastfeeding, the infant's suckling action produces linguallipases in the mouth; these lingual lipases are active at a lower pHthan pancreatic lipases. The phospholipid layer surrounding the humanmilk fat globules is relatively porous, and gets exposed to the linguallipases in the stomach, which leads to release of free andmonoacylglycerols of C8, C10, C12 and C14 fatty acids. These fatty acidshave an antiviral and antibacterial effect, which help protect theinfant. Moreover, the presence of lingual lipases facilitates the rapiddigestion of fat in the infant's stomach, especially since bile saltdependent lipase (“BSDL”) and co-lipase dependent lipase (“CDL”), two ofthe other primary mechanisms of fat digestion in humans, are present atrelatively low levels in infants.

While the size of fat globules in bovine milk is comparable to humanmilk, the situation changes when the bovine milk is homogenized.Homogenization of bovine milk can break the MFGM and/or increase thesurface area of the globules by decreasing the fat globule size to lessthan 2 μm (volume-surface average diameter) or less than 3 μm (volumicaverage diameter). Casein micelles surround the membrane afterhomogenization and, when pasteurized, whey proteins are denatured andwhey and casein surround the bovine milk fat globules, with MFGMcomponents like phospholipids pushed to the aqueous medium.

With respect to commercially available pediatric nutritionalcompositions like infant formulas, many contain a lipid source fromvegetable oils stabilized by added proteins and/or emulsifiers, with aglobule size of less than 1.6 μm (volume-surface average diameter) or2.2 μm (volumetric average diameter). The specific surface area of theinfant formula fat globules is believed to be above 5.0 m²/g, and oftensignificantly above 5.0 m²/g. These infant formula fat globules oftenhave a dense cloud of denatured proteins surrounding the globule. Thus,the proteins need to be digested by gastric proteases before theglobules can be accessed by lipases for lipid digestion. And, therelatively small globule size and higher surface area requires moreproteases at a lower pH than larger globules would.

Moreover, the lipid source provided by vegetable oils lacks certaincomponents of milk fat or milk fat globule membrane that are known toplay an important role in pediatric and/or infant health anddevelopment. Replacing milk fat in nutritional compositions, such asinfant formula, with vegetable oils may have other draw-backs, includingnon-reversible component interactions between proteins, lipids andminerals found in the nutritional compositions.

Therefore, pediatric subjects who consume infant formulas or pediatricnutritional compositions that have a fat source stabilized by addedproteins may not be receiving adequate lipid nutrition.

Accordingly, it would be beneficial to provide a nutritional compositionhaving an enriched lipid fraction that includes fat globules that aresimilar in size and composition to human milk fat globules.Additionally, since naturally occurring fat globule size can affectfatty acid composition of the milk fat globules, it would be beneficialto provide enriched lipid fractions that include milk fat globules of adesired size and fatty acid composition.

Further, it would be beneficial to provide milk fat globules that arestabilized by components similar to those found in the human milk, suchas phospholipids, cholesterol and milk fat globule membrane proteins,instead of other added proteins and emulsifiers. Additionally, it isbeneficial to provide a method of promoting digestion in a pediatricsubject by providing a nutritional composition that contains a lipidsource comprising an enriched lipid fraction having milk fat globulessimilar in chemical composition and size to those found in human milk.

BRIEF SUMMARY

Briefly, the present disclosure is directed, in an embodiment, to anutritional composition that contains a carbohydrate source, a proteinsource and a lipid source comprised of an enriched lipid fractionderived from milk, and that comprises milk fat globules.

In some embodiments, the milk fat globules may include saturated fattyacids, trans-fatty acids, monounsaturated fatty acids, polyunsaturatedfatty acids, cholesterol, odd- and branched chain fatty acids(“OBCFAs”), branched chain fatty acids (“BCFAs”), conjugated linoleicacid (“CLA”), phospholipids, or milk fat globule membrane protein, andmixtures thereof.

The enriched lipid fraction, and milk fat globules contained therein,may be used as the sole fat source in a nutritional composition or maybe used in combination with other fat sources including, but not limitedto, a vegetable fat source.

In one embodiment, the nutritional composition containing the milk fatglobules may be an infant formula. The addition of the milk fat globulesprovides an enriched fat and lipid source to the infant that may be morefully digested by a pediatric subject.

In certain embodiments the nutritional composition may optionallycontain at least one prebiotic, at least one probiotic, a source of longchain polyunsaturated fatty acids (“LCPUFAs”), for exampledocosahexaenoic acid (“DHA”) and/or arachidonic acid (“ARA”), (3-glucan,a source of iron, and mixtures of one or more thereof.

Additionally, the disclosure is directed to a method of promoting lipiddigestion in a pediatric subject by providing a nutritional compositionthat includes milk fat globules.

It is to be understood that both the foregoing general description andthe following detailed description present embodiments of the disclosureand are intended to provide an overview or framework for understandingthe nature and character of the disclosure as it is claimed. Thedescription serves to explain the principles and operations of theclaimed subject matter. Other and further features and advantages of thepresent disclosure will be readily apparent to those skilled in the artupon a reading of the following disclosure.

DETAILED DESCRIPTION

Reference now will be made in detail to the embodiments of the presentdisclosure, one or more examples of which are set forth herein below.Each example is provided by way of explanation of the nutritionalcomposition of the present disclosure and is not a limitation. In fact,it will be apparent to those skilled in the art that variousmodifications and variations can be made to the teachings of the presentdisclosure without departing from the scope of the disclosure. Forinstance, features illustrated or described as part of one embodiment,can be used with another embodiment to yield a still further embodiment.

Thus, it is intended that the present disclosure covers suchmodifications and variations as come within the scope of the appendedclaims and their equivalents. Other objects, features and aspects of thepresent disclosure are disclosed in or are apparent from the followingdetailed description. It is to be understood by one of ordinary skill inthe art that the present discussion is a description of exemplaryembodiments only and is not intended as limiting the broader aspects ofthe present disclosure.

The present disclosure relates generally to a fat source for nutritionalcompositions, the fat source containing milk fat globules derived frommilk. Additionally, the disclosure relates to methods of promoting lipiddigestion in a pediatric subject by providing a nutritional compositioncomprising a fat source that includes milk fat globules.

“Nutritional composition” means a substance or formulation thatsatisfies at least a portion of a subject's nutrient requirements. Theterms “nutritional(s)”, “nutritional formula(s)”, “enteralnutritional(s)”, and “nutritional supplement(s)” are used asnon-limiting examples of nutritional composition(s) throughout thepresent disclosure. Moreover, “nutritional composition(s)” may refer toliquids, powders, gels, pastes, solids, concentrates, suspensions, orready-to-use forms of enteral formulas, oral formulas, formulas forinfants, formulas for pediatric subjects, formulas for children,growing-up milks and/or formulas for adults.

“Pediatric subject” means a human less than 13 years of age. In someembodiments, a pediatric subject refers to a human subject that isbetween birth and 8 years old. In other embodiments, a pediatric subjectrefers to a human subject between 1 and 6 years of age. In still furtherembodiments, a pediatric subject refers to a human subject between 6 and12 years of age. The term “pediatric subject” may refer to infants(preterm or full term) and/or children, as described below.

“Infant” means a human subject ranging in age from birth to not morethan one year and includes infants from 0 to 12 months corrected age.The phrase “corrected age” means an infant's chronological age minus theamount of time that the infant was born premature. Therefore, thecorrected age is the age of the infant if it had been carried to fullterm. The term infant includes low birth weight infants, very low birthweight infants, and preterm infants. “Preterm” means an infant bornbefore the end of the 37^(th) week of gestation. “Full term” means aninfant born after the end of the 37^(th) week of gestation.

“Child” means a subject ranging in age from 12 months to about 13 years.In some embodiments, a child is a subject between the ages of 1 and 12years old. In other embodiments, the terms “children” or “child” referto subjects that are between one and about six years old, or betweenabout seven and about 12 years old. In other embodiments, the terms“children” or “child” refer to any range of ages between 12 months andabout 13 years.

“Infant formula” means a composition that satisfies at least a portionof the nutrient requirements of an infant. In the United States, thecontent of an infant formula is dictated by the federal regulations setforth at 21 C.F.R. Sections 100, 106, and 107. These regulations definemacronutrient, vitamin, mineral, and other ingredient levels in aneffort to simulate the nutritional and other properties of human breastmilk.

“Fractionation procedure” includes any process in which a certainquantity of a mixture is divided up into a number of smaller quantitiesknown as fractions. The fractions may be different in composition fromboth the mixture and other fractions. Examples of fractionationprocedures include but are not limited to, melt fractionation, solventfractionation, supercritical fluid fractionation and/or combinationsthereof.

The term “growing-up milk” refers to a broad category of nutritionalcompositions intended to be used as a part of a diverse diet in order tosupport the normal growth and development of a child between the ages ofabout 1 and about 6 years of age.

“Fat globule” refers to a small mass of fat surrounded by phospholipidsand other membrane and/or serum proteins, where the fat itself can be acombination of any vegetable or animal fat.

“Milk” means a component that has been drawn or extracted from themammary gland of a mammal. In some embodiments, the nutritionalcomposition comprises components of milk that are derived fromdomesticated ungulates, ruminants or other mammals or any combinationthereof.

“Nutritionally complete” means a composition that may be used as thesole source of nutrition, which would supply essentially all of therequired daily amounts of vitamins, minerals, and/or trace elements incombination with proteins, carbohydrates, and lipids. Indeed,“nutritionally complete” describes a nutritional composition thatprovides adequate amounts of carbohydrates, lipids, essential fattyacids, proteins, essential amino acids, conditionally essential aminoacids, vitamins, minerals and energy required to support normal growthand development of a subject.

A nutritional composition that is “nutritionally complete” for a fullterm infant will, by definition, provide qualitatively andquantitatively adequate amounts of all carbohydrates, lipids, essentialfatty acids, proteins, essential amino acids, conditionally essentialamino acids, vitamins, minerals, and energy required for growth of thefull term infant.

A nutritional composition that is “nutritionally complete” for a childwill, by definition, provide qualitatively and quantitatively adequateamounts of all carbohydrates, lipids, essential fatty acids, proteins,essential amino acids, conditionally essential amino acids, vitamins,minerals, and energy required for growth of a child.

“Branched Chain Fatty Acid” (“BCFA”) means a fatty acid containing acarbon constituent branched off the carbon chain. Typically the branchis an alkyl branch, especially a methyl group, but ethyl and propylbranches are also known. The addition of the methyl branch lowers themelting point compared with the equivalent straight chain fatty acid.This includes branched chain fatty acids with an even number of carbonatoms in the carbon chain. Examples of these can be isomers oftetradecanoic acid, hexadecanoic acid.

“Odd- and Branched-Chain Fatty Acid” (“OBCFA”) is a subset of BCFA thathas an odd number of carbon atoms and have one or more alkyl branches onthe carbon chain. The main odd- and branched-chain fatty acids found inbovine milk include, but are not limited to, the isomers oftetradecanoic acid, pentadecanoic acid, hexadecanoic acid, andheptadecanoic acid. For the purposes of this disclosure, the term “BCFA”includes both branched-chain fatty acids and odd-and-branched chainfatty acids.

“Trans-fatty acid” means an unsaturated fat with a trans-isomer.Trans-fats may be monounsaturated or polyunsaturated. Trans refers tothe arrangement of the two hydrogen atoms bonded to the carbon atomsinvolved in a double bond. In the trans arrangement, the hydrogens areon opposite sides of the bond. Thus a trans-fatty acid is a lipidmolecule that contains one or more double bonds in trans geometricconfiguration.

“Phospholipids” means an organic molecule that contains a diglyceride, aphosphate group and a simple organic molecule. Examples of phospholipidsinclude but are not limited to, phosphatidic acid,phosphatidylethanolamine, phosphatidylcholine, phosphatidylserine,phosphatidylinositol, phosphatidylinositol phosphate,phosphatidylinositol biphosphate and phosphatidylinositol triphosphate,ceramide phosphorylcholine, ceramide phosphorylethanolamine and ceramidephosphorylglycerol. This definition further includes sphigolipids,glycolipids, and gangliosides.

The nutritional composition of the present disclosure may besubstantially free of any optional or selected ingredients describedherein, provided that the remaining nutritional composition stillcontains all of the required ingredients or features described herein.In this context, and unless otherwise specified, the term “substantiallyfree” means that the selected composition may contain less than afunctional amount of the optional ingredient, typically less than 0.1%by weight, and also, including zero percent by weight of such optionalor selected ingredient.

All percentages, parts and ratios as used herein are by weight of thetotal composition, unless otherwise specified.

All references to singular characteristics or limitations of the presentdisclosure shall include the corresponding plural characteristic orlimitation, and vice versa, unless otherwise specified or clearlyimplied to the contrary by the context in which the reference is made.

All combinations of method or process steps as used herein can beperformed in any order, unless otherwise specified or clearly implied tothe contrary by the context in which the referenced combination is made.

The methods and compositions of the present disclosure, includingcomponents thereof, can comprise, consist of, or consist essentially ofthe essential elements and limitations of the embodiments describedherein, as well as any additional or optional ingredients, components orlimitations described herein or otherwise useful in nutritionalcompositions.

As used herein, the term “about” should be construed to refer to both ofthe numbers specified as the endpoint(s) of any range. Any reference toa range should be considered as providing support for any subset withinthat range.

The present disclosure is directed to nutritional compositionscontaining a carbohydrate source, a protein source, and a fat sourcewherein the fat source comprises milk fat globules. In some embodimentsthe milk fat globules may include saturated fatty acids, trans-fattyacids, monounsaturated fatty acids, polyunsaturated fatty acids, OBCFAs,BCFAs, CLA, cholesterol, phospholipids, or milk fat globule membraneproteins, and mixtures of two or more thereof.

The milk fat globules may have an average diameter (volume-surface areaaverage diameter) of at least about 2 μm. In some embodiments, theaverage diameter is in the range of from about 2 μm to about 13 μm. Inother embodiments, the milk fat globules may range from about 2.5 μm toabout 10 μm. Still in other embodiments, the milk fat globules may rangein average diameter from about 3 μm to about 6 μm. The specific surfacearea of the globules is, in certain embodiments, less than 3.5 m²/g, andin other embodiments is between about 0.9 m²/g to about 3 m²/g. Thedesired milk fat globule size may be formulated to be comparable to milkfat globules found in human breast milk. Without being bound by anyparticular theory, it is believed that milk fat globules of theaforementioned sizes are more accessible to lipases therefore leading tobetter digestion lipid digestion.

In some embodiments where the milk fat globules contain saturated fattyacids, the saturated fatty acids may be present in a concentration fromabout 0.1 g/100 kcal to about 8.0 g/100 kcal. In certain embodiments thesaturated fatty acids may be present from about 0.5 g/100 kcal to about2.0 g/100 kcal. In still other embodiments the saturated fatty acids maybe present from about 3.5 g/100 kcal to about 6.9 g/100 kcal. Inembodiments, the milk fat globules comprise from about 0.1 wt. % toabout 55 wt. % saturated fatty acids, based on the total weight of thelipids present in the milk fat globules; in other embodiments, saturatedfatty acids comprise from about 40 wt. % to about 55 wt. % of the milkfat globules, based on the total weight of the lipids present in themilk fat globules. In yet other embodiments, saturated fatty acidscomprise from about 0.1 wt. % to about 49.2 wt. % of the milk fatglobules, based on the total weight of the lipids present in the milkfat globules.

Examples of saturated fatty acids suitable for inclusion in the milk fatglobules include, but are not limited to, butyric, valeric, caproic,caprylic, decanoic, lauric, myristic, palmitic, steraic, arachidic,behenic, alignoceric, tetradecanoic, hexadecanoic, palmitic, andoctadecanoic acid, and/or combinations and mixtures thereof.

Additionally, the milk fat globules may comprise, in some embodiments,lauric acid. Lauric acid, also known as dodecanoic acid, is a saturatedfatty acid with a 12-carbon atom chain and is believed to be one of themain antiviral and antibacterial substances currently found in humanbreast milk. The milk fat globules may be enriched with triglyceridescontaining lauric acid at either the Sn-1, Sn-2 and/or Sn-3 positions.Without being bound by any particular theory, it is believed that whenthe enriched lipid fraction is ingested, the mouth lingual lipase andpancreatic lipase will hydrolyze the triglycerides to a mixture ofglycerides including mono-lauric and free lauric acid.

The concentration of lauric acid in the globules varies from 80 mg/100ml to 800 mg/100 ml. The concentration of monolauryl n the globules canbe in the range of 20 mg/100 ml to 300 mg/100 ml feed. In someembodiments, the range is 60 mg/100 ml to 130 mg/100 ml

The milk fat globules may contain trans-fatty acids in certainembodiments. The trans-fatty acids included in the milk fat globules maybe monounsaturated or polyunsaturated trans-fatty acids. In someembodiments the trans-fatty acids may be present in an amount from about0.2 g/100 kcal to about 7.0 g/100 kcal. In other embodiments thetrans-fatty acids may be present in an amount from about 3.4 g/100 kcalto about 5.2 g/100 kcal. In yet other embodiments the trans-fatty acidsmay be present from about 1.2 g/100 kcal to about 4.3 g/100 kcal. Inembodiments, the trans-fatty acids are present at a level of about 1 wt.% to about 8 wt. %, based on the total weight of fatty acids present inthe milk fat globules; in other embodiments, trans-fatty acids arepresent at a level of about 3 wt. % to about 7 wt. %, based on the totalweight of fatty acids present in the milk fat globules.

Examples of trans-fatty acids for inclusion in the milk fat globulesinclude, but are not limited to, vaccenic, or elaidic acid, and mixturesthereof. Moreover, when consumed, mammals convert vaccenic acid intorumenic acid, which is a conjugated linoleic acid that exhibitsanticarcinogenic properties. Additionally, a diet enriched with vaccenicacid may help lower total cholesterol, LDL cholesterol and triglyceridelevels.

In some embodiments where the milk fat globules contain OBCFAs, theseOBCFAs may be present in an amount from about 0.3 g/100 kcal to about6.1 g/100 kcal. In other embodiments OBCFAs may be present in an amountfrom about 2.2 g/100 kcal to about 4.3 g/100 kcal. In yet anotherembodiment OBCFAs may be present in an amount from about 3.5 g/100 kcalto about 5.7 g/100 kcal. In still other embodiments, the milk fatglobules comprise at least one OBCFA.

Typically, an infant may absorb OBCFAs while in utero and from thebreast milk of a nursing mother. Therefore, OBCFAs that are identifiedin human milk are preferred for inclusion in the milk fat globules ofthe nutritional composition. Addition of OBCFAs to infant or children'sformulas allows such formulas to mirror the composition andfunctionality of human milk and to promote general health andwell-being.

In some embodiments, the milk fat globules may comprise BCFAs. In someembodiments the BCFAs are present at a concentration from about 0.2g/100 kcal and about 5.82 g/100 kcal. In another embodiment, the milkfat globules contain BCFAs from about 2.3 g/100 kcal to about 4.2 g/100kcal. In yet another embodiment the milk fat globules contain BCFAs fromabout 4.2 g/100 kcal to about 5.82 g/100 kcal. In still otherembodiments, the milk fat globules comprise at least one BCFA.

BCFAs that are identified in human milk are preferred for inclusion inthe nutritional composition. Addition of BCFAs to infant or children'sformulas allows such formulas to mirror the composition andfunctionality of human milk and to promote general health andwell-being.

In certain embodiments the milk fat globules may comprise CLA. In someembodiments CLA may be present in a concentration from about 0.4 g/100kcal to about 2.5 g/100 kcal. In other embodiments CLA may be presentfrom about 0.8 g/100 kcal to about 1.2 g/100 kcal. In yet otherembodiments CLA may be present from about 1.2 g/100 kcal to about 2.3g/100 kcal. In still other embodiments, the milk fat globules compriseat least one CLA. In embodiments, CLA is present at a level of about 0.6wt. % to about 1.0 wt. %, based on the total weight of fatty acidspresent in the milk fat globules

CLAs that are identified in human milk are preferred for inclusion inthe nutritional composition. Typically, CLAs are absorbed by the infantfrom the human milk of a nursing mother. Addition of CLAs to infant orchildren's formulas allows such formulas to mirror the composition andfunctionality of human milk and to promote general health and wellbeing.

Examples of CLAs found in the milk fat globules for the nutritionalcomposition include, but are not limited to, cis-9, trans-11 CLA,trans-10, cis-12 CLA, cis-9, trans-12 octadecadienoic acid, and mixturesthereof.

The milk fat globules of the present disclosure comprise monounsaturatedfatty acids in some embodiments. The milk fat globules may be formulatedto include monounsaturated fatty acids from about 0.8 g/100 kcal toabout 2.5 g/100 kcal. In other embodiments the milk fat globules mayinclude monounsaturated fatty acids from about 1.2 g/100 kcal to about1.8 g/100 kcal. In embodiments, the milk fat globules comprise fromabout 0.5 wt. % to about 45 wt. % monounsaturated fatty acids, based onthe total weight of the lipids present in the milk fat globules; inother embodiments, monounsaturated fatty acids comprise from about 35wt. % to about 45 wt. % of the milk fat globules, based on the totalweight of the lipids present in the milk fat globules. In yet otherembodiments, monounsaturated fatty acids comprise from about 0.5 wt. %to about 40.7 wt. % of the milk fat globules, based on the total weightof the lipids present in the milk fat globules.

Examples of monounsaturated fatty acids suitable for the milk fatglobules include, but are not limited to, palmitoleic acid, cis-vaccenicacid, oleic acid, and mixtures thereof.

In certain embodiments, the milk fat globules of the present disclosurecomprise polyunsaturated fatty acids from about 2.3 g/100 kcal to about4.4 g/100 kcal. In other embodiments, the milk fat globules comprisepolyunsaturated fatty acids from about 2.7 g/100 kcal to about 3.5 g/100kcal. In yet another embodiment, the milk fat globules comprisespolyunsaturated fatty acids from about 2.4 g/100 kcal to about 3.3 g/100kcal. In embodiments, the milk fat globules comprise from about 1.4 wt.% to about 6 wt. % polyunsaturated fatty acids, based on the totalweight of the lipids present in the milk fat globules; in otherembodiments, polyunsaturated fatty acids comprise from about 1.4 wt. %to about 4.4 wt. % of the milk fat globules, based on the total weightof the lipids present in the milk fat globules.

In some embodiments, the milk fat globules of the present disclosurecomprise polyunsaturated fatty acids, such as, for example linoleicacid, linolenic acid, octadecatrienoic acid, arachidonic acid (ARA),eicosatetraenoic acid, eicopsapentaenoic acid (EPA), docosapentaenoicacid (DPA), and docosahexaenoic acid (DHA). Polyunsaturated fatty acidsare the precursors for prostaglandins and eicosanoids, which are knownto provide numerous health benefits, including, anti-inflammatoryresponse, cholesterol absorption, and increased bronchial function.

The milk fat globules of the present disclosure can also comprisecholesterol in some embodiments from about 100 mg/100 kcal to about 400mg/100 kal. In another embodiment, the milk fat globules may comprisecholesterol from about 200 mg/100 kcal to about 300 mg/100 kcal.Cholesterol can be present at a level of about 0.25 wt. % to about 0.55wt. %, based on the total weight of fatty acids present in the milk fatglobules, in some embodiments. As is similar to human milk and bovinemilk, the cholesterol included in the milk fat globules may be presentin the outer bilayer membrane of the milk fat globule to providestability to the globular membrane.

In some embodiments, the milk fat globules of the present disclosurecomprises phospholipids from about 50 mg/100 kcal to about 200 mg/100kcal. In other embodiments, the milk fat globules of the presentdisclosure may comprise phospholipids from about 75 mg/100 kcal to about150 mg/100 kcal. In yet other embodiments, the milk fat globulescomprise phospholipids from about 100 mg/100 kcal to about 250 mg/100kcal. Phospholipids are, in certain embodiments, present at a level ofabout 0.05 wt. % to about 0.35 wt. %, based on the total weight of fattyacids present in the milk fat globules

Phospholipids are found in human milk lipids at levels of about 20 to 40mg/dl. In certain embodiments, phospholipids may be incorporated intothe milk fat globules to stabilize the milk fat globule by providing aphospholipid membrane or bilayer phospholipid membrane. Therefore, insome embodiments the milk fat globules may be formulated with higheramounts of phospholipids than those found in human milk.

The phospholipid composition of human milk lipids, as the weight percentof total phospholipids, is phosphatidylcholine (“PC”) 24.9%,phosphatidylethanolamine (“PE”) 27.7%, phosphatidylserine (“PS”) 9.3%,phosphatidylinositol (“PI”) 5.4%, and sphingomyelin (“SPGM”) 32.4%,(Harzer, G. et al., Am. J. Clin. Nutr., Vol. 37, pp. 612-621 (1983)).Thus in one embodiment, the milk fat globules comprise one or more ofPC, PE, PS, PI, SPGM, and mixtures thereof. Further, the phospholipidcomposition included in the milk fat globules may be formulated toprovide certain health benefits by incorporating desired phospholipids.

In certain embodiments, the milk fat globules of the present disclosurecomprise milk fat globule membrane protein. In some embodiments, themilk fat globule membrane protein is present from about 50 mg/100 kcalto about 500 mg/100 kcal.

Galactolipids may be included, in some embodiments, in the milk fatglobules of the present disclosure. For purposes of this disclosure“galactolipids” refer to any glycolipid whose sugar group is galactose.More specifically, galactolipids differ from glycosphingolipids in thatthey do not have nitrogen in their composition. Galactolipids play animportant role in supporting brain development and overall neuronalhealth. Additionally, the galactolipids, galactocerebroside andsulfatides constitute about 23% and 4% of total myelin lipid contentrespectively, and thus may be incorporated into the milk fat globules insome embodiments.

For the purposes of this disclosure, some amounts of the lipidcomponents of the milk fat globules, such as, saturated fatty acids,trans-fatty acids, monounsaturated fatty acids, polyunsaturated fattyacids, OBCFAs, CLA, BCFAs, cholesterol, phospholipids, and milk fatglobule membrane proteins may be inherently present in knowningredients, such as natural oils or protein sources, that are commonlyused to make nutritional compositions for pediatric subjects. Theseinherent lipid components are not considered part of the lipid componentcontained in the milk fat globules described in the present disclosure.The concentrations and ratios of the lipid components of the milk fatglobules as described herein are calculated based only upon the lipidcomponents that are present in the milk fat globules of the presentdisclosure.

The enriched lipid fraction derived from milk that includes the milk fatglobules of the present disclosure may be produced by any number offractionation techniques. These techniques include but are not limitedto melting point fractionation, organic solvent fractionation, supercritical fluid fractionation, and any variants and combinations thereof.For example, selected fractions of milk may be combined to create milkfat globules of desired size and geometries.

As noted, melting point fractionation may be used to produce theenriched lipid fraction of the present disclosure. Generally if thestarting material is high in fat, for example butter, anhydrous milk fator butter oil, melting point fractionation is used to separate the lipidportions based on the melting point of different triglycerides. Meltingpoint fractionation may be especially useful for fractionating milk fatsince milk triglycerides have a wide range of melting points (4° C. to40° C.). The process for enriching the lipid fractions is to separateolein and stearin fractions of milkfat below 26° C. and from olein 26,the fraction is conducted using temperatures between 10° C.-26° C. at 2°C. intervals. Based on the triglyceride separations in each fraction,the oleins and stearins are combined to obtain the enriched lipidfraction used in the composition mentioned here.

Any melting point fractionation procedure well-known in the art may beused to develop the enriched lipid fraction described herein. Details oftechniques used to monitor melting point fractionation processparameters are set for in Deffense, E., JAOCS, 70(12): 1193 (1993);Grall, D. S. and Hartel, R. W. JAOCS, 69: 741 (1992).

Supercritical fluid fractionation may also be used to produce theenriched lipid fraction of the present disclosure. Generally, thisprocedure utilizes a supercritical fluid, typically CO₂, and afractionation column having sections of varying temperatures andpressures. Supercritical fluid and the complex mixture, in the case ofthe current disclosure a milk sample, flow counter-currently throughseparation sections located within the column to extract certainfractions from the complex mixture. Fractions are then removed from thetop of the column and the bottom of the column.

Any super critical fractionation procedure well-known in the art may beused herein to develop the enriched lipid fraction derived from milk.Such super critical fluid fractionation methods include the followingmethods taught in J. W. King et al., Supercritical Fluid Technology inOil and Lipid Chemistry, AOCS Press, Champaign, Ill., pg. 435, 1996;Reverchon, E., J. Supercrit. Fluids, Vol. 5, pg. 256, 1992; Reverchon,E., Supercritical fluid extraction and fractionation of essential oilsand related products. J. Supercrit. Fluids, 10 (1997) 1-37; Taylor,Scott L. and King, Jerry. W., Supercritical Fluid Extraction andFractionation of Corn Bran Oil. National Center for AgriculturalUtilization Research, Agricultural Research Services, United StatesDepartment of Agriculture. In order to obtain the lipid fractionsmentioned here, extractions were conducted with CO₂ at between 20-35 Cand 5 Mpa to 40 Mpa. Certain fractions of extracts are mixed together toachieve the desired composition mentioned below.

In some embodiments, organic solvent fractionation may be utilized toproduce milk fat fraction suitable for formulating the milk fat globulesof the present disclosure. In other embodiments, supercritical fluidfractionation may also be used to produce milk fat fractions suitablefor formulating the milk fat globules of the present disclosure. Anyorganic solvent fractionation procedure or super critical fractionationprocedure well-known in the art may be used herein to develop the milkfat globules derived from milk.

Mixtures that may be subjected to the fractionation procedures toproduce the milk fat globules include, but are not limited to, bovinewhole milk, bovine cream, caprine milk, ovine milk, yak milk and/ormixtures thereof. In a preferred embodiment the milk mixture used tocreate the milk fat globules is bovine milk.

The following examples introduce milk fat fractions that may be producedby a fractionation procedure. The milk fat after fractionation columnillustrates milk fat fractions that can be combined to create milk fatglobules, which can be incorporated into the nutritional composition(s)of the present disclosure.

Example 1

Illustrated below is a lipid profile of fractionated milk fat (butter,plastic cream) produced by melting point, i.e. MeltFrac, fractionationprocedure.

Proposed lipid profile of fractionated milk fat (Using Meltfrac) MilkFat After Actual fractionation Fatty acid (g/100 g) (g/100 g)  4:0 4.41.0  6:0 2.4 1.0  8:0 1.4 0.5 10:0 2.7 1.5 12:0 3.3 4.0 13:0 0.12 0.314:0 10.9 12.0 15:0 0.9 1.8 16:0 30.6 18.0 17:0 0.4 1.0 18:0 12.2 8.020:0 0.2 0.1 Saturated fatty acids total 69.52 49.2 10:1 0.3 0.6 14:10.8 1.6 16:1 1 3.0 17:1 0.2 0.5 18:1 22.8 35.0 Mono-unsaturated fatyacids, cis, total 25.1 40.7 18:2 1.6 3.0 18:3 0.7 1.4 Poly-unsaturatedfatty acids, cis, total 2.3 4.4 16:1t 0.4 0.8 18:1t 2.1 3.0 18:2t 0.20.6 Trans fatty acids total 2.7 5.2 CLA 0.4 0.8 Cholesterol mg/100 g 300400 phospholipids 0.05 0.2 Total 99.6 99.7

Example 2

Illustrated below is a lipid profile of fractionated milk fat (butter,plastic cream) produced by supercritical extraction and other solventtechniques.

Proposed composition of of fractionated milk/cream fraction (Usingsupercritical Before After extraction/other solvent techniques)Enrichment Enrich- Fatty acid Percent ment  4:0 4.4 2.0  6:0 2.4 2.0 8:0 1.4 2.5 10:0 2.7 4.0 13:0 0.12 0.3 12:0 3.3 4.0 14:0 10.9 8.0 15:00.9 3.0 16:0 30.6 18.0 17:0 0.4 0.8 18:0 12.2 6.0 20:0 0.2 0.1 Saturatedfatty acids total 69.5 50.7 10:1 0.3 0.6 14:1 0.8 1.6 16:01 1 3.0 17:010.1 0.2 18:01 22.8 30.0 Mono-unsatu-rated faty acids, cis, total 25.035.4 18:02 1.6 3.0 18:03 0.7 1.4 Poly-unsaturated fatty acids, cis,total 2.3 4.4 16:1t 0.4 0.4 18:1t 2.1 2.5 18:2t 0.2 0.6 Trans fattyacids total 3.1 4.3 CLA 0.4 0.8 Cholesterol mg/100 g 300 400Phospholipids (including sphingolipids, 1 3-6 glycoplipids,gangliosides) MFGM proteins mg/100 g 100 500 Total 100.9 100.8

As illustrated by the foregoing examples, different fractionationprocedures will produce fractions of milk that differ in both fatty acidand lipid composition and concentration. Thus, a certain fractionationprocedure or combination of fractionation procedures may be utilized toproduce lipid fractions with certain desired fatty acid composition andconcentrations. Accordingly, the lipid fractions having different fattyacid compositions may be formulated to provide the milk fat globules ofthe present disclosure.

Example 3

An analysis was then conducted to determine if the fat globules producedby the disclosed fractionation process are comparable to human milk fatglobules or conventional infant formula globules.

Commercial infant formula, Enfamil Newborn (available from Mead JohnsonNutrition Company, Glenview, Ill., U.S.) was used as a control andreconstituted and the fat globule particle size was measured(volume-surface average diameter) as having a mean of 1.555 m and amedian of 0.962 μm, with a mean to median ratio of 1.617. Another sampleof Enfamil Newborn was prepared, this time including fat globulesprepared in accordance with this disclosure in place of some of the fatsource, and the fat globule particle size was measured as having a meanof 3.317 μm and a median of 2.747 μm.

Each of the samples was then digested by lipase (pancreatin) for twohours, and the free fatty acids measured. The control formula had a meanfat globule size of 20.41 μm and a median of 15.72 μm. The free fattyacid content of the control was measured as 2.1%. The formula having thefat globules derived from the fraction of the present disclosure had amean fat globule size of 8.549 μm and a median of 3.943 μm afterdigestion; the free fatty acid content was measured as 4.1%.

Thus, the formula with fat globules produced in accordance with thisdisclosure had a bigger fat globule size initially, but the fat globulesize was less affected by digestion, showing minimal participation ofproteins at the interface. Moreover, better digestion by the lipase wasseen, as evidenced by the higher free fatty acid percentage.

Additionally, certain embodiments of this disclosure are directed towarda method for providing lipid fractions derived from milk that may becombined to produce certain milk fat globules of a desired shape, sizeand/or lipid composition.

Milk fractions produced after a fractionation procedure, such as theones identified in Examples 1-2, may be selected and combined to createthe milk fat globules. For example, milk fractions with differing lipidconcentrations and compositions may be combined to formulate milk fatglobules with a desired lipid composition or size. In certaingeographical regions it may be desirable to have certain levels of oneor more of the milk fat components to meet nutritional requirements fora pediatric subject in that region; those levels may differ from regionto region.

Once the desired milk fat globules are obtained, they may beincorporated into the nutritional composition(s) described herein by anymethod well-known in the art. In some embodiments, the milk fat globulesmay be substituted for other oils that are normally included in the fatsource of the nutritional composition. For example, the milk fatglobules may be substituted for vegetable oils, such as palm olein, soy,coconut, and high oleic sunflower oils.

In some embodiments, the milk fat globules may be added to thenutritional composition by replacing an equivalent amount of the rest ofthe overall fat blend normally present in the nutritional composition.In some embodiments, a certain amount of oil used as a fat source, thatdoes not contain the milk fat globules described herein may besubstituted with milk fat globules. In yet another embodiment, thenutritional composition may be supplemented with the milk fat globules.In some embodiments, the milk fat globules may be the sole fat sourceadded to the nutritional composition.

In one embodiment, where the nutritional composition is an infantformula, the milk fat globules derived from milk may be added to acommercially available infant formula. For example, Enfalac, Enfamil®,Enfamil® Premature Formula, Enfamil® with Iron, Enfamil® LIPIL®,Lactofree®, Nutramigen®, Pregestimil®, and ProSobee® (available fromMead Johnson Nutrition Company, Glenview, Ill., U.S.) may besupplemented with the milk fat globules derived from milk, and used inpractice of the current disclosure.

The nutritional composition(s) of the present disclosure may alsocomprise a carbohydrate source. Carbohydrate sources can be any used inthe art, e.g., lactose, glucose, fructose, corn syrup solids,maltodextrins, sucrose, starch, rice syrup solids, and the like. Theamount of carbohydrate in the nutritional composition typically can varyfrom between about 5 g and about 25 g/100 kcal. In some embodiments, theamount of carbohydrate is between about 6 g and about 22 g/100 kcal. Inother embodiments, the amount of carbohydrate is between about 12 g andabout 14 g/100 kcal. In some embodiments, corn syrup solids arepreferred. Moreover, hydrolyzed, partially hydrolyzed, and/orextensively hydrolyzed carbohydrates may be desirable for inclusion inthe nutritional composition due to their easy digestibility.

Non-limiting examples of carbohydrate materials suitable for use hereininclude hydrolyzed or intact, naturally or chemically modified, starchessourced from corn, tapioca, rice or potato, in waxy or non-waxy forms.Non-limiting examples of suitable carbohydrates include varioushydrolyzed starches characterized as hydrolyzed cornstarch,maltodextrin, maltose, corn syrup, dextrose, corn syrup solids, glucose,and various other glucose polymers and combinations thereof.Non-limiting examples of other suitable carbohydrates include thoseoften referred to as sucrose, lactose, fructose, high fructose cornsyrup, indigestible oligosaccharides such as fructooligosaccharides andcombinations thereof.

The nutritional composition(s) of the disclosure may also comprise aprotein source. The protein source can be any used in the art, e.g.,nonfat milk, whey protein, casein, soy protein, hydrolyzed protein,amino acids, and the like. Bovine milk protein sources useful inpracticing the present disclosure include, but are not limited to, milkprotein powders, milk protein concentrates, milk protein isolates,nonfat milk solids, nonfat milk, nonfat dry milk, whey protein, wheyprotein isolates, whey protein concentrates, sweet whey, acid whey,casein, acid casein, caseinate (e.g. sodium caseinate, sodium calciumcaseinate, calcium caseinate) and any combinations thereof.

In one embodiment, the proteins of the nutritional composition areprovided as intact proteins. In other embodiments, the proteins areprovided as a combination of both intact proteins and partiallyhydrolyzed proteins, with a degree of hydrolysis of between about 4% and10%. In certain other embodiments, the proteins are more completelyhydrolyzed. In still other embodiments, the protein source comprisesamino acids. In yet another embodiment, the protein source may besupplemented with glutamine-containing peptides.

In a particular embodiment of the nutritional composition, thewhey:casein ratio of the protein source is similar to that found inhuman breast milk. In an embodiment, the protein source comprises fromabout 40% to about 80% whey protein and from about 20% to about 60%casein.

In some embodiments, the nutritional composition comprises between about1 g and about 7 g of a protein source per 100 kcal. In otherembodiments, the nutritional composition comprises between about 3.5 gand about 4.5 g of protein per 100 kcal.

In some embodiments, the nutritional composition described hereincomprises a fat source. The milk fat globules described herein may bethe sole fat source or may be used in combination with any othersuitable fat or lipid source for the nutritional composition as known inthe art. Appropriate fat sources include, but are not limited to, animalsources, e.g., milk fat, butter, butter fat, egg yolk lipid; marinesources, such as fish oils, marine oils, single cell oils; vegetable andplant oils, such as corn oil, canola oil, sunflower oil, soybean oil,palm olein oil, coconut oil, high oleic sunflower oil, evening primroseoil, rapeseed oil, olive oil, flaxseed (linseed) oil, cottonseed oil,high oleic safflower oil, palm stearin, palm kernel oil, wheat germ oil;medium chain triglyceride oils and emulsions and esters of fatty acids;and any combinations thereof.

The disclosed nutritional composition described herein can, in someembodiments, also comprise a source of prebiotics. The term “prebiotic”as used herein refers to indigestible food ingredients which exerthealth benefits upon the host. Such health benefits may include, but arenot limited to, selective stimulation of the growth and/or activity ofone or a limited number of beneficial gut bacteria, stimulation of thegrowth and/or activity of ingested probiotic microorganisms, selectivereduction in gut pathogens, and favorable influence on gut short chainfatty acid profile. Such prebiotics may be naturally-occurring,synthetic, or developed through the genetic manipulation of organismsand/or plants, whether such new source is now known or developed later.Prebiotics useful in the present disclosure may includeoligosaccharides, polysaccharides, and other prebiotics that containfructose, xylose, soya, galactose, glucose and mannose.

More specifically, prebiotics useful in the present disclosure mayinclude polydextrose, polydextrose powder, lactulose, lactosucrose,raffinose, gluco-oligosaccharide, inulin, fructo-oligosaccharide,isomalto-oligosaccharide, soybean oligosaccharides, lactosucrose,xylo-oligosaccharide, chito-oligosaccharide, manno-oligosaccharide,aribino-oligosaccharide, siallyl-oligosaccharide, fuco-oligosaccharide,galacto-oligosaccharide, and gentio-oligosaccharides. In one preferredembodiment, the prebiotic comprises galacto-oligosaccharide,polydextrose, or mixtures thereof.

The amount of galacto-oligosaccharide in the nutritional compositionmay, in an embodiment, be from about 0.1 mg/100 kcal to about 1.0 mg/100kcal. In another embodiment, the amount of galacto-oligosaccharide inthe nutritional composition may be from about 0.1 mg/100 kcal to about0.5 mg/100 kcal. The amount of polydextrose in the nutritionalcomposition may, in an embodiment, be within the range of from about 0.1mg/100 kcal to about 0.5 mg/100 kcal. In another embodiment, the amountof polydextrose may be about 0.3 mg/100 kcal. In a particularembodiment, galacto-oligosaccharide and polydextrose are supplementedinto the nutritional composition in a total amount of about at leastabout 0.2 mg/100 kcal and can be about 0.2 mg/100 kcal to about 1.5mg/100 kcal. In some embodiments, the nutritional composition maycomprise galactooligosaccharide and polydextrose in a total amount offrom about 0.6 to about 0.8 mg/100 kcal.

The disclosed nutritional composition described herein can, in someembodiments, also comprise a source of probiotic. The term “probiotic”means a microorganism that exerts beneficial effects on the health ofthe host. Any probiotic known in the art may be acceptable in thisembodiment. In a particular embodiment, the probiotic may be selectedfrom any Lactobacillus species, Lactobacillus rhamnosus GG (ATCC number53103), Bifidobacterium species, Bifidobacterium longum BB536 (BL999,ATCC: BAA-999), Bifidobacterium longum AH1206 (NCIMB: 41382),Bifidobacterium breve AH1205 (NCIMB: 41387), Bifidobacterium infantis35624 (NCIMB: 41003), and Bifidobacterium animalis subsp. lactis BB-12(DSM No. 10140) or any combination thereof.

If included, the nutritional composition may comprise between about1×104 to about 1.5×1010 cfu of probiotics per 100 kcal, more preferablyfrom about 1×106 to about 1×109 cfu of probiotics per 100 kcal.

In an embodiment, the probiotic(s) may be viable or non-viable. As usedherein, the term “viable”, refers to live microorganisms. The term“non-viable” or “non-viable probiotic” means non-living probioticmicroorganisms, their cellular components and/or metabolites thereof.Such non-viable probiotics may have been heat-killed or otherwiseinactivated, but they retain the ability to favorably influence thehealth of the host. The probiotics useful in the present disclosure maybe naturally-occurring, synthetic or developed through the geneticmanipulation of organisms, whether such new source is now known or laterdeveloped.

In some embodiments the nutritional composition may also include asource of long chain polyunsaturated fatty acids (LCPUFAs). In oneembodiment the amount of LCPUFA in the nutritional composition isadvantageously at least about 5 mg/100 kcal, and may vary from about 5mg/100 kcal to about 100 mg/100 kcal, more preferably from about 10mg/100 kcal to about 50 mg/100 kcal. Non-limiting examples of LCPUFAsinclude, but are not limited to, DHA, ARA, linoleic (18:2 n-6),γ-linolenic (18:3 n-6), dihomo-γ-linolenic (20:3 n-6) acids in the n-6pathway, α-linolenic (18:3 n-3), stearidonic (18:4 n-3),eicosatetraenoic (20:4 n-3), eicosapentaenoic (20:5 n-3), anddocosapentaenoic (22:6 n-3).

In some embodiments, the LCPUFA included in the nutritional compositionmay comprise DHA. In one embodiment the amount of DHA in the nutritionalcomposition is advantageously at least about 17 mg/100 kcal, and mayvary from about 5 mg/100 kcal to about 75 mg/100 kcal, more preferablyfrom about 10 mg/100 kcal to about 50 mg/100 kcal.

In another embodiment, especially if the nutritional composition is aninfant formula, the nutritional composition is supplemented with bothDHA and ARA. In this embodiment, the weight ratio of ARA:DHA may bebetween about 1:3 and about 9:1. In a particular embodiment, the ratioof ARA:DHA is from about 1:2 to about 4:1.

The DHA and ARA can be in natural form, provided that the remainder ofthe LCPUFA source does not result in any substantial deleterious effecton the infant. Alternatively, the DHA and ARA can be used in refinedform.

The disclosed nutritional composition described herein can, in someembodiments, also comprise a source of β-glucan. Glucans arepolysaccharides, specifically polymers of glucose, which are naturallyoccurring and may be found in cell walls of bacteria, yeast, fungi, andplants. Beta glucans (β-glucans) are themselves a diverse subset ofglucose polymers, which are made up of chains of glucose monomers linkedtogether via beta-type glycosidic bonds to form complex carbohydrates.

β-1,3-glucans are carbohydrate polymers purified from, for example,yeast, mushroom, bacteria, algae, or cereals. (Stone B A, Clarke A E.Chemistry and Biology of (1-3)-Beta-Glucans. London:Portland Press Ltd;1993.) The chemical structure of β-1,3-glucan depends on the source ofthe β-1,3-glucan. Moreover, various physiochemical parameters, such assolubility, primary structure, molecular weight, and branching, play arole in biological activities of β-1,3-glucans. (Yadomae T., Structureand biological activities of fungal beta-1,3-glucans. Yakugaku Zasshi.2000; 120:413-431.)

β-1,3-glucans are naturally occurring polysaccharides, with or withoutβ-1,6-glucose side chains that are found in the cell walls of a varietyof plants, yeasts, fungi and bacteria. β-1,3;1,6-glucans are thosecontaining glucose units with (1,3) links having side chains attached atthe (1,6) position(s). β-1,3;1,6 glucans are a heterogeneous group ofglucose polymers that share structural commonalities, including abackbone of straight chain glucose units linked by a β-1,3 bond withβ-1,6-linked glucose branches extending from this backbone. While thisis the basic structure for the presently described class of β-glucans,some variations may exist. For example, certain yeast β-glucans haveadditional regions of β(1,3) branching extending from the β(1,6)branches, which add further complexity to their respective structures.

β-glucans derived from baker's yeast, Saccharomyces cerevisiae, are madeup of chains of D-glucose molecules connected at the 1 and 3 positions,having side chains of glucose attached at the 1 and 6 positions.Yeast-derived β-glucan is an insoluble, fiber-like, complex sugar havingthe general structure of a linear chain of glucose units with a β-1,3backbone interspersed with β-1,6 side chains that are generally 6-8glucose units in length. More specifically, β-glucan derived frombaker's yeast is poly-(1,6)-β-D-glucopyranosyl-(1,3)-β-D-glucopyranose.

Furthermore, β-glucans are well tolerated and do not produce or causeexcess gas, abdominal distension, bloating or diarrhea in pediatricsubjects. Addition of β-glucan to a nutritional composition for apediatric subject, such as an infant formula, a growing-up milk oranother children's nutritional product, will improve the subject'simmune response by increasing resistance against invading pathogens andtherefore maintaining or improving overall health.

In some embodiments, the β-glucan is β-1,3;1,6-glucan. In someembodiments, the β-1,3;1,6-glucan is derived from baker's yeast. Thenutritional composition may comprise whole glucan particle β-glucan,particulate β-glucan, PGG-glucan(poly-1,6-β-D-glucopyranosyl-1,3-β-D-glucopyranose) or any mixturethereof.

In some embodiments, the amount of β-glucan in the nutritionalcomposition is between about 3 mg and about 17 mg per 100 kcal. Inanother embodiment the amount of β-glucan is between about 6 mg andabout 17 mg per 100 kcal.

The disclosed nutritional composition described herein, can, in someembodiments also comprise an effective amount of iron. The iron maycomprise encapsulated iron forms, such as encapsulated ferrous fumarateor encapsulated ferrous sulfate or less reactive iron forms, such asferric pyrophosphate or ferric orthophosphate.

One or more vitamins and/or minerals may also be added in to thenutritional composition in amounts sufficient to supply the dailynutritional requirements of a subject. It is to be understood by one ofordinary skill in the art that vitamin and mineral requirements willvary, for example, based on the age of the child. For instance, aninfant may have different vitamin and mineral requirements than a childbetween the ages of one and thirteen years. Thus, the embodiments arenot intended to limit the nutritional composition to a particular agegroup but, rather, to provide a range of acceptable vitamin and mineralcomponents.

In embodiments providing a nutritional composition for a child, thecomposition may optionally include, but is not limited to, one or moreof the following vitamins or derivations thereof: vitamin B₁ (thiamin,thiamin pyrophosphate, TPP, thiamin triphosphate, TTP, thiaminhydrochloride, thiamin mononitrate), vitamin B₂ (riboflavin, flavinmononucleotide, FMN, flavin adenine dinucleotide, FAD, lactoflavin,ovoflavin), vitamin B₃ (niacin, nicotinic acid, nicotinamide,niacinamide, nicotinamide adenine dinucleotide, NAD, nicotinic acidmononucleotide, NicMN, pyridine-3-carboxylic acid), vitamin B₃-precursortryptophan, vitamin B₆ (pyridoxine, pyridoxal, pyridoxamine, pyridoxinehydrochloride), pantothenic acid (pantothenate, panthenol), folate(folic acid, folacin, pteroylglutamic acid), vitamin B₁₂ (cobalamin,methylcobalamin, deoxyadenosylcobalamin, cyanocobalamin,hydroxycobalamin, adenosylcobalamin), biotin, vitamin C (ascorbic acid),vitamin A (retinol, retinyl acetate, retinyl palmitate, retinyl esterswith other long-chain fatty acids, retinal, retinoic acid, retinolesters), vitamin D (calciferol, cholecalciferol, vitamin D₃,1,25,-dihydroxyvitamin D), vitamin E (α-tocopherol, α-tocopherolacetate, α-tocopherol succinate, α-tocopherol nicotinate, α-tocopherol),vitamin K (vitamin K₁, phylloquinone, naphthoquinone, vitamin K₂,menaquinone-7, vitamin K₃, menaquinone-4, menadione, menaquinone-8,menaquinone-8H, menaquinone-9, menaquinone-9H, menaquinone-10,menaquinone-11, menaquinone-12, menaquinone-13), choline, inositol,3-carotene and any combinations thereof.

In embodiments providing a children's nutritional product, such as agrowing-up milk, the composition may optionally include, but is notlimited to, one or more of the following minerals or derivationsthereof: boron, calcium, calcium acetate, calcium gluconate, calciumchloride, calcium lactate, calcium phosphate, calcium sulfate, chloride,chromium, chromium chloride, chromium picolonate, copper, coppersulfate, copper gluconate, cupric sulfate, fluoride, iron, carbonyliron, ferric iron, ferrous fumarate, ferric orthophosphate, irontrituration, polysaccharide iron, iodide, iodine, magnesium, magnesiumcarbonate, magnesium hydroxide, magnesium oxide, magnesium stearate,magnesium sulfate, manganese, molybdenum, phosphorus, potassium,potassium phosphate, potassium iodide, potassium chloride, potassiumacetate, selenium, sulfur, sodium, docusate sodium, sodium chloride,sodium selenate, sodium molybdate, zinc, zinc oxide, zinc sulfate andmixtures thereof. Non-limiting exemplary derivatives of mineralcompounds include salts, alkaline salts, esters and chelates of anymineral compound.

The minerals can be added to growing-up milks or to other children'snutritional compositions in the form of salts such as calcium phosphate,calcium glycerol phosphate, sodium citrate, potassium chloride,potassium phosphate, magnesium phosphate, ferrous sulfate, zinc sulfate,cupric sulfate, manganese sulfate, and sodium selenite. Additionalvitamins and minerals can be added as known within the art.

The nutritional compositions of the present disclosure may optionallyinclude one or more of the following flavoring agents, including, butnot limited to, flavored extracts, volatile oils, cocoa or chocolateflavorings, peanut butter flavoring, cookie crumbs, vanilla or anycommercially available flavoring. Examples of useful flavorings include,but are not limited to, pure anise extract, imitation banana extract,imitation cherry extract, chocolate extract, pure lemon extract, pureorange extract, pure peppermint extract, honey, imitation pineappleextract, imitation rum extract, imitation strawberry extract, or vanillaextract; or volatile oils, such as balm oil, bay oil, bergamot oil,cedarwood oil, cherry oil, cinnamon oil, clove oil, or peppermint oil;peanut butter, chocolate flavoring, vanilla cookie crumb, butterscotch,toffee, and mixtures thereof. The amounts of flavoring agent can varygreatly depending upon the flavoring agent used. The type and amount offlavoring agent can be selected as is known in the art.

The nutritional compositions of the present disclosure may optionallyinclude one or more emulsifiers that may be added for stability of thefinal product. Examples of suitable emulsifiers include, but are notlimited to, lecithin (e.g., from egg or soy), alpha lactalbumin and/ormono- and di-glycerides, and mixtures thereof. Other emulsifiers arereadily apparent to the skilled artisan and selection of suitableemulsifier(s) will depend, in part, upon the formulation and finalproduct.

The nutritional compositions of the present disclosure may optionallyinclude one or more preservatives that may also be added to extendproduct shelf life. Suitable preservatives include, but are not limitedto, potassium sorbate, sodium sorbate, potassium benzoate, sodiumbenzoate, calcium disodium EDTA, and mixtures thereof.

The nutritional compositions of the present disclosure may optionallyinclude one or more stabilizers. Suitable stabilizers for use inpracticing the nutritional composition of the present disclosureinclude, but are not limited to, gum arabic, gum ghatti, gum karaya, gumtragacanth, agar, furcellaran, guar gum, gellan gum, locust bean gum,pectin, low methoxyl pectin, gelatin, microcrystalline cellulose, CMC(sodium carboxymethylcellulose), methylcellulose hydroxypropyl methylcellulose, hydroxypropyl cellulose, DATEM (diacetyl tartaric acid estersof mono- and diglycerides), dextran, carrageenans, and mixtures thereof.

The nutritional compositions of the disclosure may provide minimal,partial or total nutritional support. The compositions may benutritional supplements or meal replacements. The compositions may, butneed not, be nutritionally complete. In an embodiment, the nutritionalcomposition of the disclosure is nutritionally complete and containssuitable types and amounts of lipid, carbohydrate, protein, vitamins andminerals. The amount of lipid or fat typically can vary from about 1 toabout 25 g/100 kcal. The amount of protein typically can vary from about1 to about 7 g/100 kcal. The amount of carbohydrate typically can varyfrom about 6 to about 22 g/100 kcal.

In an embodiment, the children's nutritional composition may containbetween about 10 and about 50% of the maximum dietary recommendation forany given country, or between about 10 and about 50% of the averagedietary recommendation for a group of countries, per serving of vitaminsA, C, and E, zinc, iron, iodine, selenium, and choline. In anotherembodiment, the children's nutritional composition may supply about10-30% of the maximum dietary recommendation for any given country, orabout 10-30% of the average dietary recommendation for a group ofcountries, per serving of B-vitamins. In yet another embodiment, thelevels of vitamin D, calcium, magnesium, phosphorus, and potassium inthe children's nutritional product may correspond with the averagelevels found in milk. In other embodiments, other nutrients in thechildren's nutritional composition may be present at about 20% of themaximum dietary recommendation for any given country, or about 20% ofthe average dietary recommendation for a group of countries, perserving.

In some embodiments the nutritional composition is an infant formula.Infant formulas are fortified nutritional compositions for an infant.The content of an infant formula is dictated by federal regulations,which define macronutrient, vitamin, mineral, and other ingredientlevels in an effort to simulate the nutritional and other properties ofhuman breast milk. Infant formulas are designed to support overallhealth and development in a pediatric human subject, such as an infantor a child.

In some embodiments, the nutritional composition of the presentdisclosure is a growing-up milk. Growing-up milks are fortifiedmilk-based beverages intended for children over 1 year of age (typicallyfrom 1-3 years of age, from 4-6 years of age or from 1-6 years of age).They are not medical foods and are not intended as a meal replacement ora supplement to address a particular nutritional deficiency. Instead,growing-up milks are designed with the intent to serve as a complementto a diverse diet to provide additional insurance that a child achievescontinual, daily intake of all essential vitamins and minerals,macronutrients plus additional functional dietary components, such asnon-essential nutrients that have purported health-promoting properties.

The exact composition of a growing-up milk or other nutritionalcomposition according to the present disclosure can vary frommarket-to-market, depending on local regulations and dietary intakeinformation of the population of interest. In some embodiments,nutritional compositions according to the disclosure consist of a milkprotein source, such as whole or skim milk, plus added sugar andsweeteners to achieve desired sensory properties, and added vitamins andminerals. The fat composition includes milk fat globules derived frommilk. Total protein can be targeted to match that of human milk, cowmilk or a lower value. Total carbohydrate is usually targeted to provideas little added sugar, such as sucrose or fructose, as possible toachieve an acceptable taste. Typically, Vitamin A, calcium and Vitamin Dare added at levels to match the nutrient contribution of regional cowmilk. Otherwise, in some embodiments, vitamins and minerals can be addedat levels that provide approximately 20% of the dietary reference intake(DRI) or 20% of the Daily Value (DV) per serving. Moreover, nutrientvalues can vary between markets depending on the identified nutritionalneeds of the intended population, raw material contributions andregional regulations.

The disclosed nutritional composition(s) may be provided in any formknown in the art, such as a powder, a gel, a suspension, a paste, asolid, a liquid, a liquid concentrate, a reconstituteable powdered milksubstitute or a ready-to-use product. The nutritional composition may,in certain embodiments, comprise a nutritional supplement, children'snutritional product, infant formula, human milk fortifier, growing-upmilk or any other nutritional composition designed for an infant or apediatric subject. Nutritional compositions of the present disclosureinclude, for example, orally-ingestible, health-promoting substancesincluding, for example, foods, beverages, tablets, capsules and powders.Moreover, the nutritional composition of the present disclosure may bestandardized to a specific caloric content, it may be provided as aready-to-use product, or it may be provided in a concentrated form. Insome embodiments, the nutritional composition is in powder form with aparticle size in the range of 5 μm to 1500 μm, more preferably in therange of 10 μm to 300 μm.

In some embodiments, the disclosure is directed to a method forpromoting lipid digestion in a pediatric subject, the method comprisingproviding to the pediatric subject a nutritional composition comprisinga carbohydrate source, a protein source, and a fat source comprisingmilk fat globules.

In some embodiments, providing the pediatric subject a nutritionalcomposition comprising a fat source with the milk fat globules describedherein will aid in protein digestion. Without being bound by anyparticular theory, it is believed that the proteins will not surroundand encapsulate the milk fat globules, since the globules may bestabilized with other components, such as phospholipids. Accordingly,there will be fewer proteins at the interface between the lipidmolecules and water, which allow for easier access to protein moleculesby digestional proteases.

Additionally, the inclusion of the milk fat globules described herein inthe nutritional composition may aid in the release of DHA, ARA and otherfatty acids as well as fat soluble nutrients included in the nutritionalcomposition. The milk fat globules are more easily accessible bydigestional lipases, which facilitate the release of DHA, ARA and otherfatty acids contained within the milk fat globules.

Additionally, in some embodiments of the method described herein, thenutritional composition provided is an infant formula comprising milkfat globules derived from milk.

All combinations of method or process steps as used herein can beperformed in any order, unless otherwise specified or clearly implied tothe contrary by the context in which the referenced combination is made.

The methods and compositions of the present disclosure, includingcomponents thereof, can comprise, consist of, or consist essentially ofthe essential elements and limitations of the embodiments describedherein, as well as any additional or optional ingredients, components orlimitations described herein or otherwise useful in nutritionalcompositions.

Formulation examples are provided to illustrate some embodiments of thenutritional composition of the present disclosure but should not beinterpreted as any limitation thereon. Other embodiments within thescope of the claims herein will be apparent to one skilled in the artfrom the consideration of the specification or practice of thenutritional composition or methods disclosed herein. It is intended thatthe specification, together with the example, be considered to beexemplary only, with the scope and spirit of the disclosure beingindicated by the claims which follow the example.

FORMULATION EXAMPLES Table 1

Table 1, illustrated below, provides an example embodiment of thenutritional profile of an enriched lipid fraction of the presentdisclosure and describes the amount of each ingredient to be includedper 100 kcal serving of nutritional composition.

TABLE 1 Nutrition profile of an example enriched lipid fraction per 100kcal Nutrient/Lipid Minimum Maximum Total Lipid Content (g) 1.35 26.3Saturated fatty acid (g) 0.1 7.2 Trans-fatty acid (g) 0.2 5.2 OBCFAs (g)0.05 1 CLA(g) 0.05 1 BCFA (g) 0.05 1 Cholesterol (mg) 100 400 MilkPhospholipids (mg) 50 500

Table 2

Table 2, shown below, provides an example of a nutritional compositionaccording to the present disclosure and describes the amount of eachingredient to be included per 100 kcal serving.

TABLE 2 Nutrition profile of an example nutritional composition per 100kcal Nutrient/Lipid Minimum Maximum Protein (g) 1.2 6.8 Fat totalincluding enriched 1.4 10.3 lipid fraction (g) Carbohydrates (g) 6 22Prebiotic (g) 0.3 1.2 DHA (mg) 4 32 Beta glucan (mg) 2.9 17 SaturatedFatty acids (g) 0.1 2.3 Trans-fatty acid (g) 0.1 1.2 OBCFAs (g) 0.05 1.0CLA (g) 0.05 1.0 Cholesterol (mg) 100 400 Milk Phospholipids (mg) 50 500Phosphotidylcholirte (mg) 130 400 SphingoMyelin (mg) 5 60 BCFAs (g) 0.32.3 Probiotics (cfu) 9.60 × 10⁵ 3.80 × 10⁸ Vitamin A (IU) 134 921Vitamin D (IU) 22 126 Vitamin E (IU) 0.8 5.4 Vitamin K (mcg) 2.9 18Thiamin (mcg) 63 328 Riboflavin (mcg) 68 420 Vitamin B6 (mcg) 52 397Vitamin B12 (mcg) 0.2 0.9 Niacin (mcg) 690 5881 Folic acid (mcg) 8 66Partthothenic acid (mcg) 232 1211 Biotin (mcg) 1.4 5.5 Vitamin C (mg)4.9 24 Choline (mg) 4.9 43 Calcium (mg) 68 297 Phosphorus (mg) 54 210Magnesium (mg) 4.9 34 Sodium (mg) 24 88 Potassium (mg) 82 346 Chloride(mg) 53 237 Iodine (mcg) 8.9 79 Iron (mg) 0.7 2.8 Zinc (mg) 0.7 2.4Manganese (mcg) 7.2 41 Copper (mcg) 16 331

Table 3

Table 3, provided below, is an example of a nutritional compositionaccording to the present disclosure and describes the amount of eachingredient to be included per 100 kcal serving.

TABLE 3 Nutrition profile of an example nutritional composition per 100kcal Nutrient/Lipid Minimum Maximum Protein (g) 1.8 6.8 Carbohydrates(g) 6 22 Fat total including enriched lipid 1.4 10.3 fraction (g)Enriched lipid fraction (g) 0.2 10.3 Prebiotic (g) 0.3 1.2 DHA (mg) 4 32Beta glucan (mg) 2.9 17 Probiotics (cfu) 9.60 × 10⁵ 3.80 × 10⁸ Vitamin A(IU) 134 921 Vitamin D (IU) 22 126 Vitamin E (IU) 0.8 5.4 Vitamin K(mcg) 2.9 18 Thiamin (mcg) 63 328 Riboflavin (mcg) 68 420 Vitamin B6(mcg) 52 397 Vitamin B12 (mcg) 0.2 0.9 Niacin (mcg) 690 5881 Folic acid(mcg) 8 66 Partthothenic acid (mcg) 232 1211 Biotin (mcg) 1.4 5.5Vitamin C (mg) 4.9 24 Choline (mg) 4.9 43 Calcium (mg) 68 297 Phosphorus(mg) 54 210 Magnesium (mg) 4.9 34 Sodium (mg) 24 88 Potassium (mg) 82346 Chloride (mg) 53 237 Iodine (mcg) 8.9 79 Iron (mg) 0.7 2.8 Zinc (mg)0.7 2.4 Manganese (mcg) 7.2 41 Copper (mcg) 16 331

Table 4

Table 4, provided below, is an example of a nutritional compositionaccording to the present disclosure and describes the amount of eachingredient to be included per 100 grams of nutritional composition.

TABLE 4 Nutrition profile of an example nutritional composition AmountINGREDIENT g/100 g Lactose 40.26 Fat bulk blend 20.6 Whey proteinconcentrate 17.71 Milk nonfat dry 7.6 Fractionated milk fat 5.12Galacto-oligosaccharide 3.678 Lecithin FCC K 0.794 Fungal-Algal oil0.716 Calcium carbonate 0.45 Choline chloride PWD 0.17 Potassium citrate0.12 Calcium phosphate 0.11 Potassium chloride 0.018 Magnesium oxide0.013 L-carnitine K 0.011 Sodium Chloride 40-60 MESH 0.006 Vitamin andMineral Premix 0.72 Polydextrose powder 1.85 Nucleotide premix 0.16

All references cited in this specification, including withoutlimitation, all papers, publications, patents, patent applications,presentations, texts, reports, manuscripts, brochures, books, internetpostings, journal articles, periodicals, and the like, are herebyincorporated by reference into this specification in their entireties.The discussion of the references herein is intended merely to summarizethe assertions made by their authors and no admission is made that anyreference constitutes prior art. Applicants reserve the right tochallenge the accuracy and pertinence of the cited references.

Although embodiments of the disclosure have been described usingspecific terms, devices, and methods, such description is forillustrative purposes only. The words used are words of descriptionrather than of limitation. It is to be understood that changes andvariations may be made by those of ordinary skill in the art withoutdeparting from the spirit or the scope of the present disclosure, whichis set forth in the following claims. In addition, it should beunderstood that aspects of the various embodiments may be interchangedin whole or in part. Therefore, the spirit and scope of the appendedclaims should not be limited to the description of the versionscontained therein.

What is claimed is:
 1. A powdered nutritional composition comprising: acarbohydrate source; a lipid or fat source, wherein the lipid or fatsource comprises milk fat globules formed from an enriched lipidfraction derived from bovine milk that has been subjected to afractionation procedure, further wherein the milk fat globules comprisefrom about 40 wt. % to about 55 wt. % saturated fatty acids, from about35 wt. % to about 45 wt. % monounsaturated fatty acids, and from about1.4 wt. % to about 6 wt. % polyunsaturated fatty acids, based on thetotal weight of the lipids present in the milk fat globules; a proteinsource; and a preservative.
 2. The composition of claim 1, wherein themilk fat globules comprise about 3 wt. % to about 7 wt. % trans fattyacids based on the total weight of fatty acids present in the milk fatglobules.
 3. The composition of claim 1, wherein the milk fat globulescomprise about 0.6 wt. % to 1.0 wt. % conjugated linoleic acid based onthe total weight of fatty acids present in the milk fat globules.
 4. Thecomposition of claim 1, wherein the milk fat globules comprise about0.25 wt. % to 0.55 wt. % cholesterol based on the total weight of fattyacids present in the milk fat globules.
 5. The composition of claim 1,wherein the milk fat globules comprise about 0.05 wt. % to about 0.35wt. % phospholipids based on the total weight of fatty acids present inthe milk fat globules.
 6. The composition of claim 1, wherein theaverage diameter of the milk fat globules is at least about 2 μm.
 7. Thecomposition of claim 1, wherein the average diameter of the milk fatglobules range is in the range of about 2 μm to about 13 μm.
 8. Thecomposition of claim 1, wherein the average diameter of the milk fatglobules range is in the range of about 3 μm to about 6 μm.
 9. Thecomposition of claim 1, wherein the specific surface area of the milkfat globules range is in the range of about 0.9 m²/g to about 3 m²/g.10. The composition of claim 1, further comprising docosahexaenoic acid.11. The composition of claim 1, further comprising at least oneprebiotic.
 12. The composition of claim 11, wherein the at least oneprebiotic is selected from the group consisting of polydextrose,galactooligosaccharides, and combinations thereof.
 13. The compositionof claim 12, wherein polydextrose and galactooligosaccharides are addedto the nutritional composition in an amount of at least about 0.2 mg/100kcal to about 1.5 mg/100 kcal.
 14. The composition of claim 1, furthercomprising β-glucan.
 15. The composition of claim 1, further comprisinga source of iron.
 16. The composition of claim 1, wherein thefractionation procedure is melt fractionation.
 17. A powderednutritional composition comprising: a carbohydrate source; a lipid orfat source, wherein the lipid or fat source comprises milk fat globulesformed from an enriched lipid fraction derived from bovine milk that hasbeen subjected to a fractionation procedure, further wherein the milkfat globules comprise from about 40 wt. % to about 55 wt. % saturatedfatty acids, from about 35 wt. % to about 45 wt. % monounsaturated fattyacids, from about 1.4 wt. % to about 6% polyunsaturated fatty acids, andfrom about 0.4 wt. % to about 4.3 wt. % trans fatty acids, based on thetotal weight of the lipids present in the milk fat globules; a proteinsource; and a preservative.
 18. The nutritional composition of claim 17,wherein the milk fat globules further comprise about 0.6 wt. % to about1.0 wt. % conjugated linoleic acid.
 19. The composition of claim 17,wherein the fractionation procedure is supercritical fluidfractionation.
 20. The composition of claim 1, wherein the milk fatglobules further comprise about 3 wt. % to about 7 wt. % trans fattyacids; about 0.6 wt. % to about 1.0 wt. % conjugated linoleic acid;about 0.25 wt. % to about 0.55 wt. % cholesterol; and about 0.05 wt. %to about 0.35 wt. % phospholipids.